This recipe for the perfect potato gratin will help out when needed. side dish for a special occasion. The taste of the casserole is chic, and it is prepared as simple as possible. Diced Potatoes fold into a gratin mold and fill with a creamy mixture, which when baking will turn into the most tender sauce, enveloping each a slice of potatoes and merging with it. Minutes before sprinkle gratin with plenty of grated cheese and fry it in the oven so that the casserole is covered with a delicious cheese crust. Serve gratin to meat or as an independent tasty блюдо. 
Time: 1 hour. 10 min. Difficulty: easy Servings: 16 The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter, softened
- 8 large Russet Burbank potato tubers, carefully washed
- 3 tbsp. fat cream
- 1 tbsp. whole milk
- 1/4 Art. flour
- 2 tsp salt
- 2 tbsp. grated cheddar
- 2 feathers of green onion, finely chopped (only white and light green parts)
Recipes with similar ingredients: butter, potatoes, cream, milk, flour, cheddar cheese, green onions
Recipe preparation:
- Preheat the oven to 200 ° C. Butter a large baking dish.
- Cut the potatoes into sticks and then cut the sticks into cubes.
- In a bowl, mix cream and milk. Add flour, salt and a little pepper. Beat by stirring the flour into the creamy mixture. Lay chopped diced potatoes into a prepared baking dish and pour creamy mixture.
- Cover the mold with foil and bake for 20-30 minutes. Remove the foil and bake another 15-20 minutes. Sprinkle immediately before serving grated cheese and put in the oven again so that the cheese melts and started to bubble, for 3-5 minutes. Sprinkle with green onions and serve hot. Creamy, fabulous and divine.
